Evaluating dietary quality and dietary inflammatory potential in cognitive impairment patients in China

INTRODUCTION: Diet plays a critical role in the prevention and treatment of cognitive impairment, yet dietary intake in patients with cognitive impairment in China remains insufficiently studied. METHODS: A 25-item semi-quantitative food frequency questionnaire was used in a national online survey in China. The Dietary Inflammatory Index was calculated, and principal component analysis was used to identify dietary patterns. RESULTS: The average daily energy intake was 1131.59 ± 486.30 kcal, below recommended levels. Patients in the pro-inflammatory diet group had lower intakes of nutrients than those in the anti-inflammatory group. Ordinal logistic regression indicated that adherence to a high-quality protein dietary pattern was associated with lower cognitive impairment severity, whereas the high cereal and snack dietary pattern was associated with increased severity. CONCLUSION: Inadequate intake of essential nutrients, particularly energy and protein, exacerbates cognitive decline. Promoting high-quality protein intake while reducing low-quality carbohydrates may mitigate cognitive deterioration and improve patient health outcomes. Highlights: Cognitive impairment patients in China show significantly low intake of energy, protein, and essential nutrients, which contributes to malnutrition and exacerbates cognitive decline. The study finds a link between inadequate nutrient intake and increased dietary inflammatory potential, which may accelerate cognitive decline. The pro-inflammatory deit with higher Dietary Inflammatory Index resulted from an overall insufficient intake of nutrients rather that the comsumption of excessively high levels of “pro-inflammatory” foods in patients. Dietary patterns with higher high-quality protein and lower low-quality carbohydrate intake may benefit nutritional status and cognitive health in cognitively impaired patients.